Cajun Shrimp and Sausage Gumbo

Cajun Shrimp and Sausage Gumbo

Makes 4 Meal Portions

Roux: A mixture of equal parts of flour and oil cooked over low heat to desired richness (darkness). The darker the Roux the richer the flavor. A Roux is used as a thickening agent in Cajun and creole dishes.


½ cup extra virgin olive oil

½ cup all-purpose flour

1 cup onion, minced

1 cup green bell pepper, minced

1 cup celery, minced

6 cups fish stock or chicken stock

2 bay leaves

1 pound shrimp, peeled, deveined and cut into ½ inch pieces. (if you buy them head on, you can use the heads and shells for your fish stock)

½ pound of Andouille sausage cut into ½ inch pieces. (if you can't find andouille, kielbasa is a good substitute)

½ pound of okra cut into ½ inch pieces

½ tsp salt

½ tsp cayenne pepper

4 cups cooked rice

4 jumbo prawns


In 4 qt. stock pot heat oil over med-high heat. Reduce heat to low and whisk in flour. Cook over low heat for 15-30 mins. until roux is reddish brown stirring frequently to prevent the roux from burning. Stir in onion, pepper and celery and cook until soft and onions are translucent about 3 mins. Add bay leaves, salt, and cayenne pepper and gradually stir in stock. Raise heat to medium-high and bring just to a boil, reduce heat to medium. Simmer over medium heat for 15-20 mins.

If using kielbasa, cook sausage in small pan to render fat, drain. (not required for andouille)

Add shrimp, prawns, sausage and okra and simmer uncovered over medium heat until okra softens, about 15 mins.

Remove bay leaves and serve over rice. Place jumbo prawn atop each dish.


Popular posts from this blog

Easy Turkey Empanadas

fodada's Colors for A Cause

Chicken Cordon Bleu